First cook the rice covered over low heat in a saucepan in 4 cups of water.

While this cooks prepare the pineapple. Carefully slice the pineapple in half lengthways and then remove the pineapple flesh very carefully with a knife, removing squares of pineapple and set aside. Remove all the pineapple flesh with a melon ball or ice cream scoop.

Pan-fry the diced tofu in olive oil over medium heat until golden on all sides. Add the sauce to the tofu before removing from the heat – this will caramelize the tofu and a sweet yet subtle flavor. Set the tofu aside in a separate bowl.

Toast the coconut in a fry pan (don’t use any oil!), stirring until golden. Remove from the heat and set aside.

Mix the coriander, chilli and spring onion and set aside.

Once the rice is almost cooked and water nearly all absorbed turn off the heat, and allow to sit and finish cooking. Add a dash of olive oil and stir through.

In a large wok, using a dash of olive oil sauté the capsicum and carrot, covered over medium heat (stirring from time to time) for 4 to 5 minutes or until just slightly softened.

Next add the cooked rice to the wok and stir over low heat. Keep a little water next to the wok to add if needed to prevent sticking. Add the raisins, peas, cashews and rice sauce mix and stir to mix through. Next add the pineapple, and coconut, followed by the chilli-herb mix and stir through. Add a little more tamari soy sauce and ground Himalayan sea salt to taste. Serve in the hollow pineapple shell.